摘要
为了揭示蛋白质降解产物与火腿品质间的关系,达到指导制订火腿质量的常规理化指标并对其进行科学化管理的目的,对金华火腿、咸肉和原料肉的含氮化合物进行理化分析。主成分分析显示:总氮、肌原纤维蛋白、pH值、肌浆蛋白、多肽氮(PeN)、非蛋白氮(NPN)、核酸态氮等为主要指标,它们对金华火腿理化特性的解释能力可达81.4%,理化评定结果与感官评定结果基本一致。最后采用相关分析和3组产品的对比分析,初步研究了理化加工条件对含氮化合物含量变化的影响。
In order to explore relation ship between protein degradation and properties in jinhua hams, establish physicochemical index of jinhua ham, the most important component-protein in 15 quality jinhua hams according to sensory assess were assayed. By principal components principal factor analysis, the primary physicochemical indexes were total nitrogen, myofibrillar proteins, pH value, sarcoplasmic proteins, PeN, NPN, and nucleic acid nitrogen. There wasn＇t distinctly difference between sensory assess and physicochemical analysis. The effect of processing conditions on the composition of nitrogenous compound by the correlation analysis was discussed.
出处
《中国食品学报》
EI
CAS
CSCD
2005年第3期16-24,共9页
Journal of Chinese Institute Of Food Science and Technology
基金
国家863计划课题(2002AA248031)
